Luckylies

I know what you mean about not wanting to use margerine and shortening, but for the fist time I would consider following the instructions and seeing how it turns out...then working from there. Otherwise sub butter for the margerine and keep the shortening.

ooh I like!

Hey nice rusic tart! I'm trying to get a job at Everyday Food now, so it's nice to see egulletters using the recipes! awesome start!

I do need some team...perhaps I'll organize a cookout/ social in my backyard- get aquainted with some prospective teammates. I'm great with brisket and shoulder but I could use some experiance with ribs... and grilling. I'm just so used to doing things myself I really don't know what to do with two other people. Make them light bricks? Carry heavy stuff? Wipe my brow? I know I'll need help (especially as the days go on) but the rules suggest I'm the only one allowed to do the cooking. I guess they can man the flames while I sleep. I wonder if this contest is going to awake my latent control freak tendencies... might.

There's no shame in sticking it in the oven after a million hours..sometimes you just want to eat!

Wow! Who did the dishes? That was quite the culinary triumph! I try not to cook when I'm drunk, unles I'm really, really drunk then I lose all inhibitions and show some real genius...I guess the same is true to you You rock!

did it turn out great?

Okay, Sara, look at the side where its cut are there two layers of meat seperated by a webby looking fat layer right in the center? or is it one continous piece of meat? two pieces and it the point, one and its the flat. Also if it's thinner than 2'' it probably the flat. can you take a picture? just to be sure?

Was that the beautiful Daisy Martinez? related to chef?

Chunks. if you put chunk of ANYTHING in my food, I'm not eating it. Clabber. The term "just slides down my throat!"

Are tomatoes really cheap where you guys are? At 3.99 a pound here, there really is no room for thinking ahead

Dude, you want to be on my team?

Well, I found out today so... I don't know who's on my team yet...All of my cook friends will be working and my non cook friends well...they don't cook I'm thinking of a name that's a bit New York centric like "New York Pork"...but more badass and evil... I'd love to hear from some people who've competed before (I'm a have not) and what to look out for... Or if anybody knows any great NYC bbq chefs who might let me nose around their rigs in the next month- uh, that would be cool? we should talk wood, rub, sauce, cut and presentation 'cause if anybody has any good ideas...I'll use 'em, and compete to win for the glory of- THE EGULLET COMMUNITY! Katie, the sorbet idea is genius!

um, stolen.

As you all know I'm a New York City BBQ queen I've been picked to go on an Outdoor Living Network show called "All star Barbeque Showdown" I've been slated as a wildcard to beat some of the finest most profesional chefs on the circuit and win $75,000! I'll need all of your help compiling an important list of things I may need- or need to know. God knows this is where I learned to 'cue... I'll be cooking on my WSM for most of the competition, then the'll start throwing funny smokers at me... The competition is in Reno at the end of August. I need a team, and a team name.... ooh I have work to do... So? what shall we call the team?

This episode really made me want to try my hand digging gooooeyyyducks. Looks fun

Let's just say the fact that the delvier the food in East Village Veternary bags says it all! Really though, it's mediocre and fine. The perogies and borscht are still good, and my boyfriend likes the turkey burgers but it's really no better that okay. I'm under the impression that mostly what people like about it are the percieved "ye old east village" vibe and covenience.

Think I can use everclear? *poof* House on fire...

Oh, you must expand on that statement! What is NOT safe cheesemaking weather, pray tell? Can it be too hot? Or too cold? Or too moist? I'm terribly curious... p.s. You are paying more for your goat milk than I am! I'm impressed and probably should suck up and just buy more... ← It's raw milk. I want the temperature to be in the 60s or below for the entire 30 hours or so it will take to make the cheese. ← I get it -- you are brave. Most of the home cheesemaking books warn against making raw milk cheese. Since most of US has been having a heatwave, I guess that is a critical issue. ← I believe the union square wool people have the milk, if you ask...

the quotes above come from an article on the epicurious website. i realize that this isn't the place to discuss health or other matters, but if you're eating a three course prix fix menu, even with "stinkin' small" portions, you're probably eating plenty for one meal. a three ounce portion of pig might seem small compared to other restaurants, but i for one am happy to leave without feeling over full. of course, if the discussion is only about price and perceived value, unfortunately, that's just restaurants. you can't just pile food on a plate and call it a day. you're paying for labor and hopefully, high quality ingredients. ← Well sure, no need to leave a restaurant feeling like a blimp, but I expect to be sated (what does this mean to me?) depends on the day... I have no problem leaving food on my plate, even during a tasting menu, and I'd much prefer this option to picking up a shack buger on my way home... Yeah, at E.M.P I'm probably eating more than enough (way, way more) but if that were the entire extent of my culinary concern, my box of grapenuts would be getting a lot more play...

word.

Youre right about some of the food being small, too small. I've also heard this from a few different people...It'd be nice if it were just a smidge bigger...just a smidge...

hmmm. I have so many. God i'm lazy. My twin sister has ordered the same thing as me (exact) at the same time of day from the same building and the restaurant has called to confirm my two orders "wha?, no no cancel that second order, you have it all wrong" the next day I usually realise what may have happened... I've been hit on on numerous occasions, and terrified on a few (Hello Golden Krust) Overtipped for cute guys (Tea and Sympathy) Whe I used to order from Joe jr, the guy was always gruff, typical diner style "helooooz zjoe joonyour!" "um hi I'll" "address!" "uh blah blah b-" "your order" " rare cheddar burger delux no lettuce grilled tomatoes" click. (he'd hang up) My old roomate couldn't adjust to the system and would never get an order in. The guy would get pissed off at her and hang up (she was abnoxious)

Anybody know? Do you think I could leave the cherries in the vodka for like say...6 months...and then strain them out for that super cherry flavor? Do you think it will get cloudy? Can I use super cheap vodka without it tasting super cheap in the end? I'm thinking of making some with sour cherries for Christ/Chun presents!

gosh, I just couldn't agree more. Really.